Mashed Potato and Sausage Casserole

 

1

lb bulk pork sausage

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1

cup onion-seasoned beef broth (from 14-oz can)

3

tablespoons Gold Medal® all-purpose flour

1/2

box (7.2-oz size) Betty Crocker® roasted garlic mashed potato mix (1 pouch)

Water, milk and margarine or butter called for on potato mix box

• 1 Heat oven to 425°F. Butter or spray with cooking spray 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain. In baking dish, mix sausage and frozen vegetables. In small bowl, mix broth and flour until smooth; pour over sausage mixture. Gently stir.
• 2 Cover with foil; bake 35 to 45 minutes, stirring occasionally, until mixture is hot, bubbly and slightly thickened.
• 3 Make potatoes as directed on box for 4 servings, using 1 pouch potatoes and seasoning, water, milk and margarine. Let stand 3 to 5 minutes. Spoon onto sausage mixture. Bake uncovered 8 to 12 minutes longer or until potatoes begin to brown.